Based behind the mezcal bar at Sydney’s Santa Catarina, Bar Manager Marcelo Hechen has spent the past five years honing his craft, curating menus, building knowledge, and creating original cocktails. We sat down with him to talk all things hospitality and what keeps his passion for the industry alive.
What first drew you to bartending, and how has your perspective on the role evolved since you started?
For me it was the chance to be creative, to make exciting drinks, and to see customers’ reactions when they experienced something new. I started as a barback trying to understand what a spirit even was. Over time I worked my way up, experimenting with ingredients as a senior bartender and eventually becoming a head bartender. For the past three years I have been working as a bar manager trying to my put style into every drink.
What is it about the industry that makes you love being part of it?
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It’s the sense of belonging and community. Once you get to know the hospitality scene you start to realise how connected everyone is. People often move between venues and work together in different restaurants, bars, and groups, and it naturally becomes a close-knit world.
How do you personally create a sense of atmosphere or hospitality, even on a chaotic or quiet night?
I rely on my knowledge and experience to offer the best possible interaction for every guest. For example, if someone comes to Santa Catarina and shows interest in mezcal or tequila, I will offer samples and share what I know. I want people to taste and learn about great agave spirits and feel like they are part of something special.
In your opinion, what separates a good bartender from a great one?
A great bartender is bold and creative and always thinks in new ways. They work with infusions and advanced techniques like clarification and cordials. They put passion into every drink and aim to create something memorable and full of character.
What is your favourite cocktail you always seem to go back to?
A well balanced, classic Mai Tai is my all-time favourite cocktail. That said I always like to try the house signature drinks first. It gives me a sense of the style and creativity behind the bar. It also helps me find inspiration to try new things myself.
The lastest menu I curated was inspired by the Mai Thai but with a twist. For those wanting to try one of my favourite cocktails I have created so far it features, Dark Rum/ Pisco/ Yuzu Juices, and Orgeat with a banana milk wash.
